My favorite breakfast by far is mixing 2% and 0% Fage plain yogurt with my own fruit - pineapple and/or berries and chia seeds or sometimes I throw Kashi 7-grain nuggets on top for crunch.
If I want something really special, I will cook down the berries to make kind of a jam (NO sugar added though) and mix that in. So good!

While it is not for Lent, it coincides as my sister is getting married in 4 weeks. I have given up anything with added sugar (alcohol does NOT count) and dairy (cheese, cream, milk - NOT my greek yogurt). I have drastically reduced consumption of these items since January and while it has been hard, it hasn't been as bad as I thought. No doubt I will be enjoying a big piece of cake however the night of the wedding :)

I am in the process of getting a new oven. Without getting into the details, it's been quite a process. So my question to you... what is better: a gas or electric oven? (NOT cooktop) P.S. I do a lot of baking...

Hi all,
I am making a triple chocolate pecan cake (flourless cake in a 9in springform pan) for my husband's birthday and it calls for 1/3 cup brandy. I don't have any at home and was wondering if it would be ok without it. I read somewhere that you could just substitute water, but I am not sure if that would change the integrity of the cake. I also know there are other alcoholic substitutions out there, but if I am going to use alcohol, I would rather just go out and purchase the brandy. Any thoughts? Thanks.

I have a huge cantaloupe at home that is just about ripe and I want to cut it, but am going away this weekend and won't be around to eat it. Can I put it in the fridge for a couple days to stop it from getting too ripe and cut it when I get back? I do this with avocados and it works...please let me know if you have tried this.

Eggplant's a mighty versatile vegetable. Not only does it play well with others, but it whips up into creamy dips; adds sweet and smoky flavor to grilled sides; and absorbs braising liquids and marinades for rich, meaty mains. We've pulled together 20 of our favorite eggplant recipes to make the most of summer's bounty. More

Bursting with tangy juices, soft-shell crabs are the perfect sandwich filling. Here we present two styles, one a riff on a classic Maryland soft-shell sandwich with the addition of a tasty tomato salsa, the other a banh mi-style sandwich with ginger-chile mayo, pickled vegetables, and fresh cilantro. More

The third annual Vegan Experience has come to a close, leaving us with another 25 recipes to bulk out our collection. From warming soups and light salads to greasy snacks and hearty mains, we've got a whopping total of 85 standout vegan dishes to add to your arsenal. More

To make this monkey bread, balls of buttery brioche are rolled in cinnamon sugar, proofed, and baked in caramel sauce. As if brioche on its own wasn't indulgent enough, The Gramercy Tavern Cookbook uses liberal amounts of heavy cream, dark brown sugar, and fresh vanilla bean as the perfect foil for the light, sugar-crusted dough. More

Lobster Week has been a lot of fun for us, not least because we got to eat so much lobster in the process. We've put together all of our eating and buying guides, along with a collection of recipes, in one easy-to-navigate post. Read on for everything you've ever wanted to know about lobster.
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Deborah Madison's cauliflower and pasta dish from her new cookbook Vegetable Literacy is a surprise of a recipe. It almost looks like something I'd throw together without thinking, but has a few tweaks that make it stand out from my ordinary dinners. First, she uses what may look like a dangerous amount of red pepper flakes; her scant teaspoon looks menacing compared to my usual pinch or two. Also, she throws in parsley, lots of parsley, in three places--some of it is cooked with garlic to mellow, some of it is wilted into the cooked pasta, and the rest is thrown in at the end for a bright finish. But the real winner here is saffron. The floral taste of saffron always reminds me of bouillabaisse; tasting bites of Madison's cauliflower dish takes my mind to the French stew but for much less time and effort. More

The true shining star of this pie is the black walnut whipped cream. While it may take some hunting to find walnut extract, the nutty bite and unexpected earthy undertone it adds to an otherwise incredibly sweet pie ensures a proper balancing act of flavors, and helps to pick up the traces of walnut in the pie crust. More

The sad truth is that most crab cakes stink. Literally. The vast majority out there are made with canned, pasteurized crab meat which instantly takes them out of "sweet and succulent" territory and into "fishy and please god take that smell away from me" land. But this damn well better be for the best possible crab cakes out there. More